When: Thursday August 9th, from 6:30pm
Where: Meat Fish Wine, 31 Artemis Lane, Melbourne CBD (next door to Red Spice QV)
What: A four-course banquet menu designed by Red Spice QV Executive Chef, John McLeay, served over 8 dishes, with matching wines.
How Much: $99 per person, with all proceeds going to OzHarvest
Bookings: Purchase your tickets here
Cauliflower stem rice, potato peels, pigs ears, chicken skin, carrot tops, pickled watermelon rind and black bananas. Mmmmm, what a delicious combination!
No, we haven’t gone a lil’ loopy. In an age where food waste has gotten quite out of control, not only with wasted “good” food, but also with the off-cuts and parts of the products that normally end up in the bin. Well, Red Spice QV’s Exec Chef, John McLeay, is turning this behaviour on its head, creating a menu dedicated to those items we’d normally think of as scraps – delivering a delicious Asian-inspired banquet inspired by these “waste” ingredients, all in support of OzHarvest!
OzHarvest is Australia’s leading food rescue organisation, collecting quality excess food from commercial outlets and delivering it directly to more than 1000 charities supporting people in need across the country. Their goal is to also educate people when it comes to preventing food waste, which is what this dinner is all about!
It doesn’t stop there though. We’re also partnering with Unico Zelo wines. These guys are all about avoiding wasting grapes in the Adelaide Hills region by working closely with local growers – a concept very much aligned with that of OzHarvest.
So, if you’ve ever wanted to experience a dinner where you know every part of the fruit, vegetable, chicken, pig and fish have been put to good use, while slurping on wine that is all about saving the grapes – this is one for you. All proceeds from ticket sales will go to supporting the bloody legends at OzHarvest, so it really is dining for a good cause!
N.B. due to the nature of this event, with a pre-designed menu, limited dietary requirements can be catered for.